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Yeast Dough

These are general instructions as to how to make a yeast dough.

Dissolve yeast and honey in luke warm water. Place flour in a large bowl. Make a well in the middle of the flour and pour in the water-yeast-mixture. Mix with some flour from the sides of the well until you achieve a mud-like consistency. Sprinkle with some flour from the sides and cover with a lid, plate or cling film. Let rest in a warm place for an hour.

When the yeast has visibly started to rise, add any further ingredients. When adding the salt, don't pour directly on the yeast, as direct contact causes some of the yeast-cells to die. Add a slight bit water/liquid. Knead until everything starts to come together and add more water as necessary.

When you have reached that consistency take the dough from the bowl and, on a wet surface with wet hands, form into a ball by folding in the sides and rotating the ball of dough until the bottom side of the dough is smooth. Turn over and return to the bowl. Cover the bowl and return to the warm place. Let the dough rise until it has at least doubled in size. This may again take about 2-5 hours, depending on the temperature and the amount of yeast.

After rising, divide if necessary. Keep a bowl of water at hand. Wet the surface you'll be kneading on.

Bread: Knead again and form into a ball as before.

Rolls: Using the same technique as for the whole of the dough before, do this on a smaller scale with the first roll. Then, place, open side down, on the surface and move your hand in circular movements, as if you were rolling a ball in circles over the table. This will make the rolls more ball like, as opposed to the flatter shape they may have had before. Don't worry though if it doesn't entirely work, it is all a matter of practice and your rolls will turn out fine no matter what!

For advice on technique also check my video on how to make bagels, since it has all the essential yeast-dough steps in it.